Summary

Ingredients

• 4 chicken breast fillet (s)
• some butter
• 150 ml cider (French apple wine)
• 1 dash orange juice
• 100 ml cream
• 4 peach (s) (fresh or canned)
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. If using fresh peaches, blanch them in boiling water for 1-2 minutes, then rinse with cold water, peel, quarter them, and set aside. If using canned peaches, simply drain and set aside.
2. Preheat the oven to 75-100 °C (167-212 °F).
3. Rinse chicken breast fillets with cold water and pat dry. Season well with salt and pepper. Heat butter in a large skillet over medium-high heat and fry the chicken fillets on all sides until the thickest part reaches 74 °C / 165 °F, about 8-12 minutes.
4. Remove the chicken from the pan and keep warm in the oven.
5. In the same skillet, deglaze the pan with cider. Add peach pieces and simmer uncovered for 3-4 minutes. Remove peaches and keep warm in the oven.
6. Stir cream and orange juice into the remaining cider. Simmer for 2-3 minutes, then season with salt, a pinch of sugar, and plenty of pepper.
7. Arrange chicken and peaches on plates and pour sauce over top. Serve with rice or pasta.